Walking the Fence Line
Bonnie Bird

Scrambled Eggs

Posted Tuesday, February 28, 2012, at 6:01 PM
View 16 comments
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  • .5 lb. bulk breakfast sausage browned or what ever leftover meat is sitting in the fridge.

    1 large onion chopped


    salt and pepper to taste

    1 lb frozen southern style hash browns cooked.

    1 dz. eggs

    Add everything in the above order to a hot skillet, reduce heat for about 3 min. pop in the oven till browned and set.

    Breakfast lunch or dinner.

    1 skillet, easy cleanup.

    -- Posted by royincaldwell on Tue, Feb 28, 2012, at 6:42 PM
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    Great blog, Bonnie

    Good recipe Roy


    -- Posted by jessiemiller on Tue, Feb 28, 2012, at 7:07 PM
  • Yum!

    -- Posted by KH Gal on Tue, Feb 28, 2012, at 7:14 PM
  • Great Read Bonnie !

    I have a scrambled egg recipe that I brought back from Spain, way back in the 70's. I don't cook much anymore so my husband has been making it the past few years.

    I don't go by measurements it's sort of goes by taste. :) It might not sound so delicious but it really is.

    Scrambled eggs and Spinach (or spinach with eggs)

    Boil up some fresh spinach then drain

    Add oil to skillet . I use Olive oil because that's what they use over in Spain.

    Fry up the spinach making sure you don't burn it or cook it to long.

    Scramble eggs (this is the part where your on your own in figuring out how many eggs to use with the amount of spinach you boiled.)

    Push spinach to one side of skillet or use a separate pan for cooking the scrambled eggs. After scrambling the eggs toss them into the spinach and cook until their mixed into the spinach. Salt and that's all there end of story

    I got another egg recipe from Spain

    -- Posted by MsMarylin on Tue, Feb 28, 2012, at 7:23 PM
  • Sounds good MsM. Gotta try it. My recipe came about many years ago when I was raising 2 teens.

    -- Posted by royincaldwell on Tue, Feb 28, 2012, at 7:43 PM
  • Roy your recipe is a good one to make after you have been working all day. I would say that's a comfort food....

    -- Posted by MsMarylin on Tue, Feb 28, 2012, at 7:51 PM
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    Roy, I like the "fridge recipies " too!

    -- Posted by jessiemiller on Tue, Feb 28, 2012, at 7:52 PM
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    I had many a dinner made of scrambled eggs, diced onions, leftover fried potatoes , diced balogna, crumbled up sausage, a little cheese and flavored to taste (a pinch of this, a dash of that).

    Breakfast casseroles of "cackle-berries", scrambled in a cast iron skillet mixed with diced ham and bologna browned in bacon grease weren't uncommon when large numbers of guests showed up.

    When we changed our home grown chickens into frozen fryers, the eggs were stewed with other left-overs and shared with all who chased the "chickens with their heads cut-off".

    But green eggs, I'll pass.

    -- Posted by wh67 on Tue, Feb 28, 2012, at 8:02 PM
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    Lol Warren!

    -- Posted by jessiemiller on Tue, Feb 28, 2012, at 8:19 PM
  • Never missing in this house. Eggs, hash browns and left over meat. Many thanks for the nice remarks. I think I'll stick to cooking blogs for a little while.

    -- Posted by royincaldwell on Tue, Feb 28, 2012, at 8:24 PM
  • You are welcome. Sometimes, it isn't my words that get put in the blog and this was one of them, I only typed.

    God is so good.

    -- Posted by KH Gal on Wed, Feb 29, 2012, at 7:22 AM
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    LOL Buckshot. I love your plays on words!

    -- Posted by jessiemiller on Wed, Feb 29, 2012, at 8:28 AM
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    For Pete's Sake! Lost my appetite now too.... *ack phewie!*

    -- Posted by jessiemiller on Wed, Feb 29, 2012, at 10:24 AM
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    Bologna was really minced ham at our house. It was either Falls Brand lunch meat if it was thin sliced, or it was whatever brand was available if you had to slice it off a big chunk in the ice box (fridge).

    Baloney was the stuff that came in rings and THAT belonged to Dad, period.

    Baloney was known to have a greenish tint at times, but nothing that peeling the skin off or putting it in a searing hot skillet wouldn't cure. If a dish towel dipped in a little vinegar didn't work, the chickens could have it. :+)

    -- Posted by wh67 on Wed, Feb 29, 2012, at 12:03 PM
  • JYD, you from back there?

    -- Posted by royincaldwell on Wed, Feb 29, 2012, at 5:56 PM
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    Having seen a few "documentaries" lately about the process of making the stuff, it is hard to tell what the stuff is made of, but I suspect "ham" was NOT a primary ingredient ANYWHERE.

    ALL NATURAL, Emulsion of a variety of animal by-products pushed into calf gut container doesn't ride well either.

    -- Posted by wh67 on Thu, Mar 1, 2012, at 1:06 PM
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